Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Add-Your-Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 


Ethnic Recipes
Afghan Recipes
African Recipes
American Recipes
Bukhari Recipes
Egyptian Recipes
Greek Recipes
Hungarian Recipes
Iraqi Recipes
Italian Recipes
Jewish Recipes
Kurdish Recipes
Lebanese Recipes
Middle Eastern Recipes
Moroccan Recipes
Persian Recipes
Romanian Recipes
Thanksgiving Recipes
Turkish Recipes
Yemenite Recipes


Category Recipes
Healthy
Vegetarian
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

 

Print your recipe and enjoy cooking!


Search for Recipes

 






















Print   

Ingredients:


For the cake
* 3 large eggs
* 3 oz caster sugar
* A few drops of vanilla extract
* 3 oz self-raising flour, sieved twice
* 8 oz raspberry jam
* Sieved icing sugar, to dredge

For the buttercream:
* 4 oz butter, softened
* 4 oz icing sugar, sieved
* A few drops of vanilla extract


Directions:


1. Butter two 8 inch sandwich cake tins and line the base of each with baking parchment.
2. Break the eggs into a large mixing bowl, and whisk with an electric beater.
3. Gradually add the sugar and vanilla extract
4. Whisking until the mixture is very thick, almost white in color and mousse-like in texture. This will take in about seven minutes.
5. To test if the mixture is thick enough, stop whisking and lift the whisk out, trailing a squiggle of the mixture over the surface. If it sits on top, the mixture is thick enough; if it vanishes into the mixture, continue whisking!
6. Sieve the flour over the mixture.
7. Using a metal spoon, fold the flour quickly and thoroughly into the egg mixture.
8. Divide the mixture between the prepared cake tins and bake in an oven preheated to 350° F for about 20 minutes, until the cakes are golden brown on top and just beginning to shrink from the sides of the tin.
9. Cool on wire racks.

Making the ButterCream:
1. Beat the butter until creamy
2. Gradually add the icing sugar, beating until the buttercream is pale and fluffy.
3. Beat in the vanilla extract.
4. Put one cake layer on a serving plate and spread it with the buttercream.
5. Cover the buttercream with the raspberry jam
6. Then put the second cake layer on top.
7. Dredge icing sugar over the surface of the cake.
8. This cake is easier to cut with a serrated knife.
CHEF’S NOTE: Alternatively, flavor with the grated rind of a lemon and fill with homemade lemon curd and whipped cream. The cake will freeze very well if cooled quickly and frozen immediately. You can fill it two or three hours before serving.



Source: Rabbi Alan Ira Silver

Print   



Google


Search for more Recipes...


   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup

food from
turkey breast
cook turkey
food recipes
food traditional

recipes
cake recipes
turkey
soup recipes
easy recipes

recipes pasta
food
chicken recipes
recipes for chicken
bread recipes

More Tags ....